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Social & Cultural Food Studies

"Europe's leading food history group"

Atkins, Gastronomica, 2012

News

VUB programme 'International Food History Master'

As of the academic year 2014-2015, students who are enrolled in the Master of Arts in History at the Vrije Universiteit Brussel, can specialize in the 'Food History master'. Next to the compulsory courses, it will be possible to choose 30 ECTS within the field of food history in a collaboration between the VUB, university of Bologna, University of Leiden and the Unversité Rabelais in Tours. The Food History Master provides students the opportunity to gain international experience and to take courses in English. The Master's thesis can also be situated within this field of research. For more information take a look at the brochure or contact FOST.

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New Publications

New publications by FOST-members. Check the overview for other publications.

New book edited by Nelleke Teughels and Peter Scholliers: Teughels, N. & Scholliers, P. (2015) (eds.), A taste of Progress: Food at International and World Exhibitions in the Nineteenth and Twentieth Centuries. Aldershot, Ashgate. Click here for more information.

Teughels, N. (2015).'Introduction,' Teughels, N. & Scholliers, P. (eds.), A taste of Progress: Food at International and World Exhibitions in the Nineteenth and Twentieth Centuries. Aldershot, Ashgate, 1-10.

Teughels, N. (2015).'Food at the 1910 Brussels Exhibition: Spaces of Consumption and the Articulation of National Identity,' Teughels, N. & Scholliers, P. (eds.), A taste of Progress: Food at International and World Exhibitions in the Nineteenth and Twentieth Centuries. Aldershot, Ashgate, 165-182.

Van den Eeckhout, P.(2015).'Foreign Hospitality Workers at the 1910 Brussels World and International Exhibition,' Teughels, N. & Scholliers, P. (eds.), A taste of Progress: Food at International and World Exhibitions in the Nineteenth and Twentieth Centuries. Aldershot, Ashgate, 257-274.